Accuracy of the random forest regression model with various input variables (all inputs vs. top 30 inputs). حسب Varun Tiwari (9258130)

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Mean uncertainty of <i>boro</i> rice yields estimated by random forest model from 2002–2021. حسب Varun Tiwari (9258130)

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Random forest top 30 variable importance utilizing all input variables, including the MODIS bands, spectral indices, and land surface temperature. حسب Varun Tiwari (9258130)

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Fig 1 - حسب Varun Tiwari (9258130)

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Fig 2 - حسب Varun Tiwari (9258130)

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Indices calculated using MODIS bands (B1-B7) which were used to estimate <i>boro</i> rice yields, where MODIS bands relate to indices as follows: B1 = RED, B2 = NIR1, B3 = BLUE, B4... حسب Varun Tiwari (9258130)

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Fig 7 - حسب Varun Tiwari (9258130)

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A flow chart of the methodology applied to estimate <i>boro</i> rice yield in Bangladesh. حسب Varun Tiwari (9258130)

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Fig 5 - حسب Varun Tiwari (9258130)

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Sociodemographic characteristics of participants at baseline, overall and by age group. حسب Chelsea S. Lutz (16001569)

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Symptoms self-reported and/or documented in the electronic health record during the acute COVID-19 illness, by hospitalization status and age group. حسب Chelsea S. Lutz (16001569)

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Sociodemographic and clinical characteristics associated with PCC at three months post-acute illness among adults enrolled during Omicron predominance. حسب Chelsea S. Lutz (16001569)

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Manifestations of Post-COVID-19 Conditions (PCC) three months post-acute illness, among those with PCC, by age group^a. حسب Chelsea S. Lutz (16001569)

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Clinical outcomes and COVID-19 treatment during acute illness, by hospitalization status and age group. حسب Chelsea S. Lutz (16001569)

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Change in temperature from baseline. حسب Katharyn L. Flickinger (4759323)

Hemodynamic and respiratory changes over time. حسب Katharyn L. Flickinger (4759323)

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

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Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of fats and raw beef. حسب Kazeem Dauda Adeyemi (21181818)

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